Almond Icebox Rounds
recipe adapted from Better Homes and Gardens
1 cup butter, softened
In a large mixing bowl, combine butter and cream cheese until smooth. Add sugar, salt, vanilla, and almond extract. Mix until combined. Add in as much of the flour a cup at a time as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 3/4 cup toasted almonds.
I had to cut my nuts up
Divide dough in half. Shape each half into a log. Roll each log of dough in 2/3 cup almonds. Wrap each log in plastic wrap or waxed paper. Chill about 6 hours or until dough is firm enough to slice.
Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared cookie sheet.
Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned.